Instructions

• Preheat the oven to broil. Line a baking sheet with a piece of foil and spray with nonstick cooking spray.
• In a small bowl, whisk together the cornstarch and water. Set aside.
• Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the onion and cook until fragrant, about 1 minute. Add the roasted red peppers, mango, and jalapeño; cook, stirring, for another 2 minutes. Add the cornstarch mixture along with 2 tablespoons of the lime juice. Cook until thickened, stirring constantly. Remove from the heat and keep warm.
• Melt the remaining tablespoon of butter in a small bowl. Add the remaining tablespoon of lime juice to the butter.
• Place the salmon filets on the prepared foil-lined baking sheet. Season with salt and pepper. Brush half of the butter/lime juice mixture on the salmon. Broil for 5 minutes, then flip the fish over and brush the remaining butter mixture on the salmon. Continue to broil, an additional 5-7 minutes, until the fish is cooked through and flakes easily.
• Serve the salmon topped with the mango and roasted red pepper sauce.